Best My Penzeys Chili Recipes

My Penzey's Chili Recipe image

Provided by jchausse

Categories Meat

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground beef
3 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, chopped
4 tablespoons chili powder
3 cups water
1 (26 ounce) can tomato puree
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
2 (15 ounce) cans kidney beans, drained
1 -2 teaspoon salt (as desired)

Steps:

Brown beef in two batches in a thick-bottomed soup kettle.
Drain off the fat and set browned beef aside.
Heat 3 TB. oil in the kettle over medium high heat, adding onions when hot.
Sauté for 4-5 minutes, stirring often. add the red bell pepper and continue cooking for 2-3 more minutes.
Add the Chili 3000, stirring until the spices begin to stick to the bottom of the kettle and brown (about 30-45 seconds).
Quickly add the water.
Add the tomato puree, chopped tomatoes and the juice they were packed inches.
Add the kidney beans and salt.
Add the beef but try not to include any fat that may have accumulated.
Stir.
When the chili begins to boil, reduce heat to low and cover.
Ideally chili should be simmered 3 hours to let all the flavors blend together.
Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle.

Nutrition Facts : Calories 452.1, Fat 23.7, SaturatedFat 7.6, Cholesterol 77.1, Sodium 785.7, Carbohydrate 32, Fiber 10.3, Sugar 10.4, Protein 29.8

Penzeys Chicken Chili image

Provided by Lou6566

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 boneless skinless chicken breasts
2 tablespoons vegetable oil (I used olive oil)
1/2 cup onion, chopped
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 (15 ounce) can tomatoes, diced
1 (15 ounce) can tomato sauce (I only used 1 8 oz. can)
2 tablespoons ancho chilies (You can use regular chili powder, but not as good)
2 -4 tablespoons fresh cilantro leaves (I used 2 tsp.dried)
1/2 teaspoon cocoa powder (optonal,, doesn't make a difference)
1/2 teaspoon salt
1/2 teaspoon sugar (I didn't use this)
1/4-1/2 teaspoon chipotle pepper (can substitute cayenne pepper,crushed red pepper)
1 -8 ounce fresh white mushroom, sliced ((I used an 8 oz. can)
1 (14 ounce) can pinto beans (I used 2 cans, 1 pinto with onion, 1 white kidney bean, regular size) or 1 (14 ounce) can kidney beans (I used 2 cans, 1 pinto with onion, 1 white kidney bean, regular size)
i added penzeys arizona dreaming seasoning, which added to the flavor

Steps:

Heat oil in a soup pot over med. heat. chop chicken into bite-sized pieces. Place in hot skillet with the onion.
Sprinkle with cumin and garlic. cook until browned, stirring frequently, 5-7 minutes. Add tomatoes, tomatoe sauce.
, ancho chili pepper cilantro leaves, cocoa, salt, sugar, and the hot pepper of your choice and amount.
Start with less than you think you want, you can always add more.
Add mushrooms to the skillet and cook until tender, about 10 minutes. Add beans ( I added liquid also), and heat til hot.
Taste and add extra spices as desired.
Add Penzeys arizona dreaming seasoning if desired. It gives it a special flavor.

Nutrition Facts : Calories 220.1, Fat 6.4, SaturatedFat 1, Cholesterol 25.2, Sodium 622, Carbohydrate 26.2, Fiber 8.4, Sugar 6.2, Protein 16.4

The Best Chili image

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

Steps:

Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
Top with sour cream, Cheddar and scallions. Serve with tortilla chips.